1 1/2 lbs. ground beef
3 ribs celery, sliced
1 lg. onion, chopped
1/2 lb. fresh mushrooms
Oil if needed to saute vegetables
1 1/2 c. wild rice, uncooked
4 c. chicken broth
1 green pepper, chopped

Saute the ground beef until it loses its pink color. Drain. Transfer the meat to a 3 quart shallow, oblong casserole. In the same skillet adding as little oil as possible, saute the vegetables until they begin to soften slightly, about 3 minutes.

Combine the sauteed vegetables with beef and wild rice, salt and broth in the casserole, stir well. Bake covered at 350 degrees for 2 hours, stirring once or twice during baking. Uncover during last 15 minutes of baking time to evaporate any excess liquid and brown the top of the casserole.